Indian cauliflower with mustard seeds
A recipe from the Good Food collection.
Ingredients
4 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp chilli powder
1 tsp ground turmeric
½ tsp salt
1 kg cauliflower, cut into small florets
90g (â…“ cup) Greek-style yoghurt
juice of ½ lemon
7 large handfuls coriander leaves
Method
Step 1
Heat the oil in a large wok over medium-high heat. Add the cumin seeds and mustard seeds. Cook, tossing, for 1 minute, or until the mustard seeds start to pop. Stir in the chilli powder, turmeric and salt.
Step 2
Add the cauliflower florets to the wok and toss to coat in the spice mix. Cover and reduce the heat to medium. Cook for 10 minutes, tossing about every 2 minutes, or until the cauliflower is tender. Remove from the heat.
Step 3
Add the yoghurt and lemon juice to the wok. Toss to coat. Toss in the coriander and serve immediately.
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